Mexican Tortilla Meatball Soup - cooking recipe

Ingredients

1 1/2 lbs lean ground beef
3 tablespoons chopped cilantro
1 tablespoon minced garlic
2 teaspoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon hot sauce
salt and pepper
2 medium onions, chopped (about 2 cups)
4 cloves garlic, minced
4 tablespoons vegetable oil
2 (4 ounce) cans green chilies, chopped
2 (15 ounce) cans Italian-style stewed tomatoes, chopped,reserving the juice
8 cups chicken stock
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon hot sauce, to taste
1/2 cup all-purpose flour
1 cup chicken stock
salt and pepper

Preparation

Meatballs: Combine the ground beef with the cilantro, garlic, lime juice, cumin, hot sauce and salt and pepper.
Form into 1-ounce balls.
Heat oil in skillet over moderate heat.
Cook until brown on all sides, about 5 minutes.
Soup: In a large soup pot, heat 2 tablespoon vegetable oil.
Add onions and garlic and cook for 5 minutes over low heat until translucent.
Add chiles and cook 2 minutes.
Add tomatoes and their juice, chicken stock, chili powder, cumin, and hot sauce.
Simmer for 15 to 20 minutes.
In a small bowl, combine flour and chicken stock.
Whisk into soup.
Bring back to a boil.
Reduce heat and simmer for 5 minutes.
Add meat balls and simmer an additional 5 minutes.
Serve soup topped with sour cream, monterey jack cheese or fried tortilla strips.